TABLE MANNERS

Ramoan Gunter discusses the difficulties with eating plant based around family

Family, friends, get togethers — when you’re plant based it can cause problems at the dinner table when you are with some of the most important people in your life.

As someone who converted to a plant based lifestyle relatively recently, being around inquisitive family members is still the norm. I had embarked on a journey which was completely alien to them.

It was seeing the hashtag ‘7DayVeganChallenge’— which kept jumping out at me whilst scrolling through Instagram with my friend — that planted the idea of overhauling my diet firmly in my mind. I decided to take on the challenge despite the lingering worry that I’d come out three stones lighter and protein deficient! It only took 48 hours of plant based eating for me to realise that this wasn’t going to be a short term fad. The food I was eating was surprisingly tasty and filling and my opinion had completely flipped so that I no longer even saw the meals I was eating before as actual food anymore.

About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it.
November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops.
The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30].
This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired.
Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.